Crispy Vegetable Rice Pancakes

Crispy pan-fried rice pancakes packed with carrot, onion, capsicum, herbs, and spices. Quick to mix and cook; serve hot with chutney, ketchup, or yogurt.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place the cooked rice in a large mixing bowl. If the rice is cold from the refrigerator, let it sit for 10 minutes so it is easier to mix. Lightly mash it with the back of a spoon or potato masher, leaving a little texture.

Step 2

Crack the eggs into the bowl and mix thoroughly until the rice is evenly coated.

Step 3

Add the grated carrot, chopped onion, chopped capsicum, chopped coriander, grated ginger, chopped green chilli (if using), cumin seeds, salt, black pepper, and rice flour (if using). Mix well until everything is evenly combined.

Step 4

Heat a non-stick frying pan over medium heat for about 1 minute. Brush or spread the oil evenly over the pan.

Step 5

Divide the mixture into 2 to 4 portions. Place one portion onto the pan and gently flatten it with the back of a spoon or spatula into a thick pancake about 1 to 1.5 cm thick.

Step 6

Cook for 4 to 5 minutes without moving the pancake so a crisp golden crust forms.

Step 7

Carefully flip the pancake using a wide spatula. Cook the other side for another 4 to 5 minutes until golden brown and cooked through.

Step 8

Repeat with the remaining mixture. If needed, add a few drops of oil between batches.

Step 9

Serve hot with mint chutney, tomato ketchup, or yogurt if you eat dairy.